Food Spoilage: A natural approach (graded)
Hint read Nutrition, Health, and Wellness: An Applied

Approach: 2^nd Edition Cherif et al pp 676-677

1.

The majority of our food is derived from living plants and animals. Living cells gradually die and decompose. The breakdown is due to both enzymes found in food and microorganisms that colonize the food.

From the following Natural Methods of Preserving Food:

Salting and Sugaring

Smoking

Drying

Cooling

Pick one. Explain why it preserves food.  Give an example.

Research encouraged but not required.

Please list all URLs (web sites) and Library Database links from within the body of your post.

2. 

From the following Synthetic Preservation Techniques:

Industrial Canning

Pasteurization

Aseptic Packaging

Addition of Preservatives

            Addition of Preservatives: BHT/BHA

            Addition of Preservatives: Proprionic Acid

            Addition of Preservatives: Sulfites

            Addition of Preservatives: Nitrates / Nitrites

Irradiation

Genetic Modification

Pick one. Explain why it preserves food and why that may or may not be a good thing.

Research encouraged but not required.

Please list all URLs (web sites) and Library Database links from within the body of your post.

 

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